DARK RUM & CHOCOLATE MOUSSE

Makes 8

250ml (9fl oz) whipping cream

150g (5½oz) dark chocolate, broken into small pieces

2tbsp dark rum

40g (1½oz) dark muscovado sugar

3 egg yolks

About 8tsp freezedried raspberries (from supermarkets)

Edible gold sprinkles

8 chocolate stars (such as by Dr Oetker)

Place the cream in a pan and bring to a simmer. Remove from the heat and add the chocolate. Let it sit for a minute, then stir until it’s an even brown colour and the chocolate has melted, then stir in the rum. Put the sugar and yolks in a bowl and whisk until pale and voluminous. Pour the hot chocolate cream over the yolks and sugar, whisking, then cool.

Spoon about 1tsp freeze-dried raspberries into the bottom of each of your 8 serving glasses, spoon or pipe the mousse on top and chill for at least 1-2 hours, until just set. Before serving, garnish with gold sprinkles and chocolate stars.